Nancy Silverton slow-roasts tomatoes, using small vine-on tomatoes, to create plump orbs with shriveled skins. They pair well with burrata, pasta, and herbs.
She recommends serving the slow-roasted tomatoes with burrata cheese, basil pesto, store-bought ravioli tossed in olive oil and herbs, seasoned with salt and pepper, and garnished with Kalamata olives.
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